Main ingredients
keyjogae gwanja (pen shell adductor)songhwa mushroomminced garlicdooji sauceoyster saucebok choypotato starchsoy sauce
Hwang Jin-sun's Dooji Sauce Keyjogae Gwanja Jjim
A premium seafood dish where tender pen shell adductors are scored, topped with fragrant stir-fried Chinese-style black bean sauce, and steamed briefly.
Ingredients needed 2 servings
Recipe
Cooking tips
- Overheating the adductors makes them tough, so it's crucial to stick to the timing: 2 minutes on high heat, plus 1 minute off the heat with residual steam.
- The thin membrane around the adductors can cause a chewy texture, so be sure to slice it off with a knife before cooking.
- Seasoning the blanching water with a little salt helps the bok choy retain its vibrant color and adds a subtle base flavor, making it even more delicious.
Recommended for
- Those who want to enjoy a truly tender and luxurious adductor dish, unlike what you'd find at a grilled shellfish restaurant.
- Those who want to quickly prepare a Chinese restaurant-style appetizer at home.
- Those looking for a seafood recipe that impresses both visually and in flavor, perfect for entertaining guests.
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